zipadeedoodah Profile - (12677325)

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Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
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Recipe Reviews 12 reviews
Cube Steak Parmesan
I like trying new recipes with the freezer full of venison I have each fall. This recipe looked good enough to gamble making a double recipe...and it was delicious! I'm giving it five stars even though, like many other reviewers, I think using the tomato sauce originally recommended is too bland and flavorless (I tried the sauce before putting on the cutlets). Either make your own marinara or use a store bought sauce and you'll have a restaurant worthy dish. I used a combination of italian breadcrumbs and panko for breading. I like that this dish would be good with whatever sauce you have on hand as well as whatever breading and cheese you have on hand. I did cook a bit longer than specified; 30 minutes and 10 minutes and the cutlets were fork tender perfect.

0 users found this review helpful
Reviewed On: Sep. 19, 2013
Mexican Potato Nachos
What a wonderful, versatile recipe! Have enjoyed the recipe made per directions (other than slicing potatoes 1/3" with mandolin for nice thin slices that cook well). I have also made great "nachos" by throwing together bits and pieces of flavorful leftovers (carnitas and chili beans once, leftover texas cavier and avocado slices another, veggie chili was good as well). I like that the potatoes are hearty and filling and make the dish go a long way on a budget. One big baking potato filled my full size baking sheet with 20 nice uniform slices.

4 users found this review helpful
Reviewed On: Sep. 18, 2012
Tuna and Chickpea Salad
The BEST tuna salad EVER. This should be renamed "Tuscan Tuna Salad." I made a double batch the first time I tried this (used 3 cans tuna). Added a full 1/2 cup fresh lemon juice (3 lemons). Added 1 c. chopped artichoke hearts (they were oil packed and even drained added enough oil to my tuna canned in water to achieve moistness and good flavor). Don't eat this salad until it has melded for a day. Absolutely unbelievably bright, fresh, satisfying...all who tried consumed huge quantities. Excellent to use for stuffing in a vine ripened tomato. I would not delete any of the ingredient...especially the fresh parsley and in the full amount called for. This particular combination of zingy red onion, salty black olives (used kalamata for a total tuscan treat), fresh zesty parsley, zippy fresh lemons, robust chickpeas and good old tuna absolutely LOVE each other. The feta is just the crown jewel. GO Krissy G!

2 users found this review helpful
Reviewed On: Apr. 26, 2012

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